By Brooke Dojny
Creamy Clam Chowder. Portuguese Caldo Verde Chowder. Northwest Salmon Chowder with Leeks and Peas. Double Corn summer time Chowder. Brooke Dojny bargains fifty seven recipes for chowders of all types -- a few made with seafood, a few with meat, and a few with simply vegetables -- plus part dishes, salads, and truffles to around out the menu. even if you’re searching for a hearty meal on a comfortable iciness night or a clean gumbo excellent for a summer season lunch, you’ll flip to this scrumptious assortment time and again!
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Additional info for Chowderland: Hearty Soups & Stews with Sides & Salads to Match
Strain through a medium-mesh strainer into a bowl. Measure out 5 cups of the broth, which will be tinted a pretty pale green from the lobster bodies. Meanwhile, pick out the lobster claw and tail meat, chop into bite-size pieces, and refrigerate. Cook the bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes. indd 37 37 2/4/15 11:18 AM drain on paper towels, and reserve. You should have 3 tablespoons of fat in the pot; if there is too much, pour some off, or if there is too little, make up the difference with additional butter.
Combine the mussels, water, and wine in a large pot and bring to a boil. Reduce the heat to medium-low and cook, covered, shaking the pot to redistribute the mussels, until they open, 4 to 6 minutes depending on size. Use a slotted spoon to transfer the mussels to a bowl, discarding any that do not open. Set aside 16 mussels in their shells and shuck the rest. indd 45 45 2/4/15 11:18 AM and set aside for at least 30 minutes, then measure out 4 cups, leaving any additional sediment behind. The broth will be a steelgray color.
Indd 44 2/4/15 11:18 AM 3 pounds mussels 4 cups water 2 cups dry white wine 5 tablespoons butter 2 tablespoons olive oil 11/4 pounds all-purpose potatoes, peeled and diced (about 33/4 cups) 3/4 teaspoon salt, plus more if needed Mussels are great in so many ways. They are plentiful, inexpensive, beautiful, and delicious — plus these days, since most are farm raised, they don’t need much scrubbing or debearding. I also love making chowders with whole, intact bivalves, if possible, because they make such a lovely broth.